Maple Roasted Vegetables with Toasted Walnuts

Maple Roasted Vegetables with Toasted Walnuts requires approximately 45 minutes from start to finish. This recipe serves 6 and costs $1.52 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 264 calories, 6g of protein, and 11g of fat per serving. 6 people were glad they tried this recipe. This recipe from Cookie Monster Cooking requires sweet potatoes, maple syrup, pepper, and parsnip. It works well as a rather inexpensive side dish. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is excellent. Similar recipes are Roasted Asparagus with Blue Cheese & Toasted Walnuts, Roasted Balsamic Asparagus with Goat Cheese and Toasted Walnuts, and Roasted Butternut Squash Pasta with Ricottan and Toasted Walnuts.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 pound brussels sprouts, trimmed and halved lengthwise (quartered if really large)

¼ cup pure maple syrup

2 tablespoons olive oil

1 large parsnip, peeled and cut into ½ inch chunks

¼ teaspoon pepper

¾ teaspoon salt

2 medium shallots, chopped

2 medium sweet potatoes, cut into ½ inch chunks

½ cup raw walnuts

Equipment:

oven

baking sheet

frying pan

bowl

Cooking instruction summary:

Preheat the oven to 400F.Add the shallots, sweet potatoes, brussels sprouts and parsnip to a large rimmed baking sheet. Drizzle with the olive oil and the maple syrup, then sprinkle with the salt and pepper. Toss to combine then spread in an even layer.Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown. Taste and season with additional salt and pepper as needed.Meanwhile, set a small skillet over medium heat. When hot, add the walnuts and cook, stirring occasionally, until fragrant and lightly browned / toasted, about 3 minutes. Chop then set aside.Transfer the vegetables to a serving bowl. Top with the toasted walnuts.

 

Step by step:


1. Preheat the oven to 400F.

2. Add the shallots, sweet potatoes, brussels sprouts and parsnip to a large rimmed baking sheet.

3. Drizzle with the olive oil and the maple syrup, then sprinkle with the salt and pepper. Toss to combine then spread in an even layer.

4. Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown. Taste and season with additional salt and pepper as needed.Meanwhile, set a small skillet over medium heat. When hot, add the walnuts and cook, stirring occasionally, until fragrant and lightly browned / toasted, about 3 minutes. Chop then set aside.

5. Transfer the vegetables to a serving bowl. Top with the toasted walnuts.


Nutrition Information:

Quickview
264k Calories
5g Protein
11g Total Fat
38g Carbs
87% Health Score
Limit These
Calories
264k
13%

Fat
11g
18%

  Saturated Fat
1g
8%

Carbohydrates
38g
13%

  Sugar
15g
17%

Cholesterol
0.0mg
0%

Sodium
356mg
15%

Get Enough Of These
Protein
5g
12%

Vitamin A
11260IU
225%

Vitamin K
144µg
137%

Vitamin C
71mg
86%

Manganese
1mg
64%

Fiber
7g
29%

Vitamin B6
0.43mg
21%

Potassium
747mg
21%

Folate
84µg
21%

Vitamin B2
0.31mg
18%

Copper
0.36mg
18%

Magnesium
63mg
16%

Vitamin B1
0.23mg
16%

Phosphorus
144mg
14%

Vitamin E
1mg
13%

Iron
2mg
12%

Vitamin B5
1mg
11%

Calcium
91mg
9%

Zinc
1mg
8%

Vitamin B3
1mg
7%

Selenium
2µg
4%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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